TOBY WAN HAO

Toby studied culinary arts at 176 School in Beijing and Industrial and commercial management at the China institute for international economics. He is currently Executive Sous Chef at the Hilton in Beijing, managing a team of 90 and 4 restaurants. He is able to build a teams success through facilitating open communication, fostering teamwork and supporting team diversity. He is experienced in concept and recipe creation and development and training of staff. He has worked in the Hilton, Shangri La and Grand Hyatt hotels. He is comfortable in a Western team and has completed consistent training courses from the Hilton hotel brands in kitchen health management, culture training, leadership, managing performance etc.